Rosemary Pumpkin Potato Soup
I love fall. Even thought it’s still in the 90’s here in Texas and won’t cool off until October,if we’re lucky. I just love all of the fall flavors and the fact the the holidays are right around the corner. It’s also Matt’s favorite time of year because football is on TV. He also happens to love foods involving pumpkin, especially pumpkin pie. Since he was diagnosed with Celiac disease almost two years ago, I promised him I’d make him a pumpkin pie. So a pumpkin pie he shall get. I really don’t mind though because I love baking. It’s one of the ways I relieve stress. So it’s a win-win for both Matt and I because Matt gets a lot of baked goods to eat and I get to relieve my stress.
I didn’t realize how difficult gluten free cooking and baking would be. Actually, cooking isn’t all that bad, but baking can get interesting because all of the flours act differently so it’s hit-or-miss for sure. I think I’ve found a good rhythm, for now at least. I haven’t tried to make a homemade pie crust yet, but that’s definitely on my to-do list because the less processed food I eat, the better. I have a lot of things on my to-cook list. It’s never-ending.
Anyway, I’m excited for all things fall and fall flavored! I really cannot get enough of apple cinnamon foods this time of year. I do like pumpkin too, but I get pumpkined out pretty easily. That being said, this rosemary pumpkin potato soup I could eat a million bowls of. It’s a savory, filling soup that tastes just like fall. Most people think of pumpkin as being sweet because it usually is in sweet recipes. But it’s actually in the squash family and if you eat it plain it’s not really that sweet. I do like to eat (or drink) sweet pumpkin recipes sometimes too, don’t get me wrong. I mean I had a pumpkin spice latte yesterday. But it’s not for me all the time. This soup though. It’s glorious.
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Slow Cooker Rosemary Pumpkin Potato Soup
- 5 Russet Potatoes
- 2 1/2 cups Veggie Broth
- 2 cups Water
- 1.5 cups Plant Milk of Choice
- 1/2-1 can Pureed Pumpkin*
- 1 White Onion diced
- 3 cloves Garlic Minced
- 1 1/2 tsp Dried Rosemary
- 1/2 cup Gluten Free Oat Flour
- 1/2 tsp Ground Pepper
- 1 tsp Salt or to taste
Rinse,peel, and cube potatoes and place in slow cooker.
Chop onion and place in slow cooker.
Add pureed pumpkin, garlic, vegetable broth, water, plant milk, oat flour, rosemary, salt, and pepper to slow cooker.
Stir to combine ingredients.
Slow cook on low for 6 hours (high for 4 hours) or until the potato is cooked. Stir occasionally so that the bottom doesn't burn.
Once done, the soup can either be pureed with an immersion blender or left chunky.
This soup will keep in the refrigerator for 3-4 days. It can also be frozen for up to a month.
*Make sure to get regular pureed pumpkin, not pumpkin pie pumpkin.